Honey is so much more than a sweetner. This recepie is a great way to use honey in your Eid celebrations this year.
Eid-al-Fitr (Eid al-Fitr, Eid ul-Fitr, Id-Ul-Fitr, Eid) is the first day of the Islamic month of Shawwal. It marks the end of Ramadan, which is a month of fasting and prayer. Many Muslims attend communal prayers, listen to a khutba(sermon) and give zakat al-fitr (charity in the form of food) during Eid al-Fitr.
We found this great Moroccan inspired recipe that you can try with your family this Eid.
Make a soft dough from the flour, egg, .salt, vanilla extract, baking powder, cinnamon & nutmeg. (you can mix all the wet ingredient together with the pint of warm water before adding a little at a time into the dry ingredients.
knead the dough from any air bubbles and then smother in oil and leave to stand for a few mins
Shape the dough into small balls and place in a greased tray. When you have finished making your balls cover with clingfilm or a plastic bag and leave for a further 20-30 mins
Place a dough ball on a greased smooth and flat surface and smooth out into a thin circle, the pastry should be thin enough to see through onto the surface you are working on.
Then fold the top of the circle onto the middle of the circle, then pick up the bottom bit of the circle and overlap it onto the top of the first fold making a very long rectangle.
Then repeat the above process this the other 2 sides, folding it neatly into a square shape.
Empty 1 jar of pure honey into a saucepan and add the vanilla essence and yellow colouring, then put over a medium heat to boiling point and then turn off. When you stir the mixture it should be very thin.
Deep fry your rghaif squares in preheated hot oil before until very light brown in colour before dipping into the heated honey mixture.
Make sure the honey gets to cover the entire square, side and corner then place in a drainer or a suitable container.
When you have repeated this process and completed your batch of honey rghaif, sprinkle with your desired nuts or in this case roasted sesame seeds and place in a presentable dish
It is one of the things that seems to be unique to us. Purchasing large bottle of honey for the home. But why? Why do we need such a large bottle at once? We did some research and came up with a few sweet theories.
Availability of bottles. Many of the seasoned beekeepers will tell you there was a time when buying new bottles wasn’t an option. 40 years ago most beekeepers would collect the rum bottles from bars, sanitize them and reuse. Today, we have better packaging options and can buy new bottles when needed.
Tradition. We have gotten used to it. If we were to look at our ‘honey culture’ it is our preferred size (even if it takes us a year to finish).
Scarcity. Our primary production season is from January to June which means for the second half of the year honey can be more difficult to find. However, production can also vary within the dry season (like the non-existent dry season of 2018)
Whatever your preference pure honey doesn’t spoil so you can hold on to it for as long as you need to.
Interested in trying something new this Easter? How about honey balls. This desert is and easy one to make and sure to be a crowd pleaser.
Struffoli (English translation honey balls) is an Italian desert traditionally served during Easter. The name struffoli, a traditional festive dessert formed by several small balls of dough, is believed to come from the Greek word stróngylos, meaning ’round in shape’. While Italian honey balls are sometimes made quite simply, without extra flavorings, you can add citrus (lemon, lime or orange) zest to give an additional flavour.
In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until foamy. Sift the our with the baking power and stir into the egg mixture. With your hands, work the mixture into a soft dough. Divide the dough into 4 pieces, On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1-inch pieces. Toss the pieces with enough our to dust them lightly, and shake off the excess our. In a deep fryer, heat the oil to 375°F. Fry the struffoli a few handfuls at a time, until puffed up and golden brown. Transfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring, until the sugar has dissolved; keep warm over low heat. Add the fried balls a few at a time, and turn them with a wooden spoon to coat on all sides.
Transfer the balls to a large plate and mound them into a pyramid or doughnut, shaping it with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break of pieces with your hands to eat.
Spiritual Baptist Liberation Day is an annual public holiday celebrated in Trinidad and Tobago on 30 March. The Baptists came to Trinidad in 1815 with the Merikins, the liberated African slaves who fought for the British in America and were rewarded by being settled as free men in the Company villages in Trinidad.
The name “Shouter” derives from the practice of their religion. They are very vocal in singing, praying and preaching. “Shouter” is seen as a derogatory term and the term “Spiritual” is preferred due to the practice of their religion to “invoke the holy spirit” during their worship.
Spirit possession by the Holy Spirit and speaking in tongues are regarded as spiritual gifts. The moaning sound, called ‘doption’ is utilized during praying and singing. Significant sacred objects used in worship include the hand bell, candles and flowers. Food items such as rice and honey are often also featured on alters.
The holiday commemorates the repeal on 30 March 1951 of the 1917 Shouter Prohibition Ordinance that prohibited the activities of the Shouter or Spiritual Baptist faith.
Trinidad and Tobago is the only country in the world that celebrates a public holiday for the Spiritual Baptist faith. And, although they are not represented in the population censuses, the Spiritual Baptists are estimated to number between 100 to 300 thousand.
Honey is a seasonal product. While consumers enjoy honey year round beekeepers within Trinidad and Tobago typically experience their main flow between January and June a.k.a. the dry season. Yet, up until the beginning of March, this year, it was still raining. Two months down and four more to go.
For the season so far, many beekeepers are scratching their heads in confusion, describing this as something they have never seen before. “How can we have so much rain well into the dry season?” Well … this is climate change. And it is very real.
The flowering of the pink poui is usually a signal to beekeepers that the season is coming. We look to the hills in anticipation of the bright yellow clusters of the yellow poui to follow. The nectar produced by these trees provides nourishment for vital animals of the Caribbean ecosystem, such as bees and hummingbirds. The yellow poui can flower any time during the dry season as long as they lose their leaves. After three days, the flowers drop off and the trees start growing leaves. When the rain comes back consistently, between July and December, new leaves will grow again.
For those that are in T&T, when you go about your day if you spot the bold yellow of a poui tree you can be sure there is a beekeeper smiling somewhere. For us, that’s our sure sign to say, “Yes, welcome to the honey flow.”
Organic farming is one of those things many farmers look at as a thing of the past. Many think the world has moved on and the use of pesticides and synthetic fertilizers are now the only way, but still we have a small group, dedicated to the use of natural/ organically certified products fighting for recognition of organic standards locally.
Thanks for joining me! Since starting the business that is Tropical Hives I will say that I have grown with it. As a first generation agricultural practitioner the journey has been one of highs and lows. I have an even greater respect for farmers. Their efforts help provide food for our families.
This year, one of our primary goals is to form a deeper relationship with our farmers. Together we can accomplish amazing thing.
2018 marks the start of us documenting our journey authentically and learning from mistakes along the way. Every step forward is a step in the right direction.
Good company in a journey makes the way seem shorter. — Izaak Walton
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